. 2012 Jul 26;51(10):2331–2343. doi: 10.1007/s13197-012-0780-2

Table 3.

Effect of sunflower meal protein isolate (SMPI) on the quality of wheat bread according to different preparation modes of the dough

Quality index	Methods of dough preparation
	With regular sourdough starter				With thick sourdough starter
	Control	Amount of SMPI, % flour mass			Control	Amount of SMPI, % flour mass
	Control	8	10	12	Control	8	10	12
Bread mass volume, mL/100 g	320 ± 1.1^b	328 ± 3.1^b	336 ± 2.2^a	330 ± 3.1^b	324 ± 1.2^b	340 ± 2.1^a	348 ± 2.1^a	346 ± 1.7^a
Dimensional stability,	0.40 ± 0.11^a	0.41 ± 0.11^a	0.42 ± 0.11^a	0.43 ± 0.17^a	0.40 ± 0.11^a	0.42 ± 0.09^a	0.45 ± 0.04^a	0.46 ± 0.11^a
Acidity, degrees	2.7 ± 1.1^a	2.8 ± 0.1^a	2.9 ± 0.11^a	3.1 ± 0.27^a	2.7 ± 0.17^a	2.8 ± 0.27^a	2.9 ± 1.31^a	3.1 ± 2.19^a
Porosity, %	70 ± 1.2^b	71 ± 2.1^b	73 ± 3.1^b	72 ± 1.1^b	72 ± 2.1^b	75 ± 1.9^a	77 ± 2.2^a	76 ± 2.9^a
Structural and mechanical properties of the crumb
∆Н_total	92 ± 1.1^c	96 ± 1.3^b	99 ± 3.1^b	97 ± 2.1^b	97 ± 2.1^b	108 ± 2.1^a	115 ± 2.1^a	111 ± 2.1^a
∆Н_(plasticity)	68 ± 0.91^b	70 ± 2.1^b	72 ± 2.1^b	70 ± 1.9^b	72 ± 1.1^b	81 ± 1.1^ab	85 ± 1.9^a	83 ± 1.2^a
∆Н_(elasticity)	24 ± 0.21^b	26 ± 0.94^ab	27 ± 0.19^ab	27 ± 0.27^ab	25 ± 0.61^b	27 ± 0.09^ab	30 ± 0.94^a	28 ± 0.64^ab
Organoleptic evaluation: Color of the crumb	Typical for this type of product	Light	Light	With a touch of gray color	Typical for this type of product	Light	Light	With a touch of gray color

*Each observation is a mean ± SD of 3 replicate experiments